Ingredients
3 cups uncooked green lentils, rinsed
3 quarts water
2 strips kombu (seaweed)
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoons balsamic vinegar (optional)
Salt and pepper to taste
Description
This Robust Stew-like Soup Makes A Wonderful Dinner Served With Potato Latkes And Applesauce On The Side. Store Leftovers In The Refrigerator Or Freeze In Containers For Future Use.
Wholefoods
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